Best 7 Vegetarian Enchilada Bake Recipes

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Embark on a tantalizing culinary expedition with our vegetarian enchilada bake, a symphony of flavors and textures that will delight your palate. This delectable dish features layers of tender tortillas, a savory black bean and corn filling, a creamy and flavorful sauce, and a medley of melted cheeses. Each bite offers a harmonious blend of spices, textures, and flavors, making it a perfect choice for both vegetarians and meat-lovers alike. Accompanied by three additional mouthwatering recipes - a classic enchilada bake, a chicken enchilada casserole, and a ground beef enchilada skillet - this article showcases a diverse range of enchilada dishes to cater to various preferences and dietary needs.

Let's cook with our recipes!

VEGETARIAN ENCHILADA CASSEROLE



Vegetarian Enchilada Casserole image

Vegetarian Enchilada Casserole. Layered with black beans, corn, green chilies and corn tortillas!

Provided by Kelley Simmons

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 tablespoon oil
1 onion (diced)
1 yellow bell pepper, diced
3 cloves garlic, minced
2 cups red enchilada sauce
2 cups corn
1 can (15.5 ounce black beans, drained and rinsed)
1 can green chiles
2 cups shredded Mexican cheese
16 corn tortillas (cut in half)
olives for serving (if desired)
cilantro for serving (if desired)
sour cream for serving (if desired)

Steps:

  • Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside.
  • Spread a little enchilada sauce in the bottom of a 9 x 13 pan.
  • To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese.
  • Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese.
  • Layer on the remaining tortillas, sauce and cheese.
  • Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.

Nutrition Facts : Calories 396 kcal, Carbohydrate 51 g, Protein 16 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 987 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

VEGETARIAN ENCHILADA BAKE



Vegetarian Enchilada Bake image

I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. -Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 13

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 teaspoon olive oil
1 garlic clove, minced
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Steps:

  • Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

Nutrition Facts : Calories 286 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 676mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges

ROASTED VEGGIE ENCHILADA CASSEROLE



Roasted Veggie Enchilada Casserole image

This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It's a great gluten-free main dish. Recipe yields 6 to 8 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h45m

Number Of Ingredients 14

1/2 medium head of cauliflower, cut into 1/2-inch chunks
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
2 red bell peppers, cut into 1″ squares
1 medium yellow onion, sliced into wedges about 1/2″ wide
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin, divided
Salt
Freshly ground black pepper
2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
1/2 cup chopped fresh cilantro, plus extra for garnish
9 to 10 corn tortillas**, halved
1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 big handfuls (about 2 ounces) baby spinach leaves
2 cups shredded Monterey Jack cheese

Steps:

  • To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  • On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  • Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  • When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
  • To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  • Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  • Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  • Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
  • Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  • Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Nutrition Facts : Calories 434 calories, Sugar 4.6 g, Sodium 1332.3 mg, Fat 20.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 10.5 g, Protein 18.7 g, Cholesterol 40 mg

VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings (2 enchiladas each)

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1 1/2 cups)
4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
  • For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
  • Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
  • For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

CHEESY VEGETARIAN ENCHILADA CASSEROLE



Cheesy Vegetarian Enchilada Casserole image

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Provided by Culinary Envy

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 7

cooking spray
10 (6 inch) corn tortillas, cut into quarters
1 (8 ounce) package sharp Cheddar cheese, cubed
1 onion, chopped
1 (3.8 ounce) can sliced black olives
1 (16 ounce) can green chile enchilada sauce
2 cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
  • Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 28.3 g, Cholesterol 96.2 mg, Fat 34.6 g, Fiber 4.8 g, Protein 23.4 g, SaturatedFat 21 g, Sodium 762.9 mg, Sugar 1.4 g

VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

Provided by Kerry McClellan Lipitz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 ears fresh corn, shucked and kernels scraped from cob
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 ½ cups chopped baby spinach
3 tablespoons chopped flat-leaf parsley
1 (14 ounce) can pinto beans, rinsed and drained
1 (8 ounce) package shredded Mexican-style cheese blend, divided
1 (10 ounce) can enchilada sauce, divided
8 (10 inch) flour tortillas

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
  • Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
  • Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 57.7 g, Cholesterol 27.3 mg, Fat 17.6 g, Fiber 6.6 g, Protein 17.3 g, SaturatedFat 8.4 g, Sodium 1026.8 mg, Sugar 3.8 g

BAKED VEGETARIAN ENCHILADAS



Baked Vegetarian Enchiladas image

This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces (like I did) or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.

Provided by SJG3483

Categories     Black Beans

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

2 cans corn
2 cans black beans (drained)
2 cups salsa (chunkier is better)
1/2 cup firm tofu, cut or ground into very small pieces
1 teaspoon salt
16 corn tortillas, heated (6-inch)
2 cans enchilada sauce
4 cups of reduced fat cheese (Mexican blend or cheddar)
sour cream (for garnishing)

Steps:

  • Grease 2 9x13 baking dishes.
  • Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
  • Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
  • Spoon some of the mixture into a warm tortilla and roll it up.
  • Place the seam side in the baking dish.
  • Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
  • Sprinkle remaining cheese over top.
  • Bake at 350°F.
  • for 20 to 30 minutes.
  • If desired, garnish each enchilada with a dollop of sour cream.

Nutrition Facts : Calories 157.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 623.8, Carbohydrate 15.2, Fiber 2.1, Sugar 1.2, Protein 7.7

Tips:

  • Veggies: Chop your veggies small for even cooking. Bell peppers should be about 1/4 inch wide, and zucchini should be about 1/2 inch thick. For the onions, slice them thinly.
  • Seasoning: Don't skimp on the seasoning! This recipe uses a blend of chili powder, cumin, and paprika for a smoky, flavorful filling. You can also add a pinch of cayenne pepper for a bit of heat.
  • Sauce: Use a store-bought enchilada sauce or make your own. If you're making your own, be sure to simmer it for at least 15 minutes to develop the flavor.
  • Cheese: Use a Mexican blend of cheese for the best flavor. This typically includes cheddar, Monterey Jack, and queso Oaxaca. You can also use a combination of mozzarella and Parmesan.
  • Baking: Bake the enchilada bake for 20-25 minutes, or until the cheese is melted and bubbly and the veggies are tender.

Conclusion:

This vegetarian enchilada bake is a delicious and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover veggies. With its flavorful filling, creamy sauce, and gooey cheese, this dish is sure to be a hit with everyone at the table. So next time you're looking for a vegetarian meal that's both satisfying and flavorful, give this enchilada bake a try.

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